Beet and Berry Salad with Tahini Dressing

Name: Beet and Berry Salad with Tahini Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 5 cups (150 g) fresh arugula, rinsed and dried; 12 oz (340 g) roasted beets (vacuum-sealed or canned), drained, rinsed if canned, cut into ½-inch wedges; 1½ cups (180 g) fresh raspberries, left whole; 3 tbsp (45 g) tahini (sesame paste); 3 tbsp (45 ml) fresh lemon juice; 2 tbsp (30 ml) water; 2 tbsp (30 ml) extra-virgin olive oil; 1 clove (5 g) garlic clove, minced; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (35 g) roasted pumpkin seeds (pepitas) (optional)

From the MyKitchenBank Kitchen

A vibrant no-cook salad that pairs earthy roasted beets with tart raspberries over peppery arugula, dressed with a silky tahini-lemon vinaigrette. The combination of sweet beets, bright berries, and creamy dressing creates layers of flavor and a striking color contrast. Perfect as a light side or vegetarian main course.

Prep: 15 min
Cook: —
Total: 15 min
Makes: 4 servings (2 cups per serving)

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Steps

Before you start

Use pre-roasted beets (vacuum-sealed or canned, drained and rinsed) to keep prep time minimal, or use room-temperature roasted beets if you have them on hand
Have all ingredients at room temperature or chilled, depending on your preference for salad temperature
Whisk the tahini dressing just before serving so the sesame paste is fully incorporated

1
Prepare the tahini dressing
- In a small bowl, whisk together the tahini, lemon juice, water, olive oil, and minced garlic until smooth and creamy.
- The mixture should have a pourable consistency; if too thick, add a tablespoon more water.
- Season with a pinch of salt and black pepper.
- Set aside.
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Ready when: Dressing is smooth and pourable, with no visible lumps of tahini
Tip: Whisk vigorously to fully incorporate the tahini; lumps will break down with proper whisking. If the dressing seizes up, add water a teaspoon at a time.
2
Prepare the vegetables and berries
- Pat the rinsed arugula dry with paper towels or use a salad spinner to remove excess moisture.
- Cut the roasted beets into ½-inch wedges and pat them dry as well.
- Leave the raspberries whole.
- Keep the arugula, beets, and berries in separate piles on the cutting board until ready to assemble.
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Ready when: All vegetables and berries are prepped and dry
Tip: Dry the arugula and beets thoroughly so the salad doesn't become watery and so the dressing coats evenly. Damp greens will dilute the dressing.
3
Assemble the salad base
- Place the dried arugula in a large bowl.
- Add the beet wedges and raspberries, tossing gently with your hands or two salad servers to combine without crushing the berries.
- The salad should be evenly mixed but not compressed.
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Ready when: Ingredients are evenly distributed throughout the bowl
Tip: Toss gently with your hands or two salad servers to avoid breaking the delicate raspberries, which will stain the arugula if crushed.
4
Dress and plate the salad
- Drizzle the tahini dressing over the salad mixture and toss gently until all greens are lightly and evenly coated, about 30 seconds of tossing.
- Divide the salad into four bowls or plates, distributing the beets and raspberries evenly among servings.
- Top each serving with pumpkin seeds if using, and finish with a grind of freshly ground black pepper.
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Ready when: All salad ingredients are evenly coated with creamy dressing and portions are plated
Tip: Add the dressing just before serving to keep the arugula crisp. Don't toss too vigorously or the beets will heavily bleed into the greens, though some color bleed is normal and adds visual appeal.

Good to know

Tips

Pre-roasted vacuum-sealed or canned beets save time and are just as good as roasting from scratch. Rinse canned beets to remove excess salt.
Fresh lemon juice is essential for the dressing; bottled lemon juice will give a flat, less vibrant result.
If raspberries are not in season or too expensive, frozen raspberries (thawed and drained) work well and often taste more flavorful than out-of-season fresh berries.
Serve the salad at room temperature or chilled, depending on your preference—both are delicious. A chilled version is more refreshing in warm weather.

Make ahead

Prepare the tahini dressing up to 2 days ahead; store in an airtight container in the refrigerator. Bring to room temperature and whisk before serving. Wash and dry the arugula and cut the beets up to 4 hours ahead; refrigerate separately in airtight containers. Assemble the salad and dress just before eating.

Storage & reheating

Store any leftover dressed salad in an airtight container in the refrigerator for up to 1 day, though the arugula will soften. To refresh, you can undress the salad and keep the greens, beets, and berries separately for up to 2 days, re-dressing at serving time. The tahini dressing keeps refrigerated for up to 3 days.

Substitutions

fresh raspberries → blackberries, blueberries, or sliced strawberries. Use any fresh berries you prefer. Blackberries are earthier; blueberries are milder and won't stain as readily.
fresh arugula → baby spinach or mixed spring greens. Arugula's peppery bite pairs well with tahini, but milder greens work too; you may want to add a touch more lemon juice to the dressing for brightness.
tahini (sesame paste) → almond butter or sunflower seed butter. Both create a creamy dressing, though the flavor will be less earthy. Thin to the same consistency with water and lemon juice.
roasted pumpkin seeds (pepitas) → toasted sunflower seeds, walnuts, or crumbled feta cheese. Any topping adds textural contrast; choose based on whether you want to keep the salad vegan or add richness.